Shizuoka's food cultureKnow

Shizuoka oden is a local dish from Shizuoka City in which ingredients such as beef tendon, black fish cake, fish paste, daikon radish, and eggs are all skewered, simmered in a dark broth, and topped with green laver and fish broth powder.

They are also sold at candy stores in the city, so many people have been enjoying them as a snack since childhood.

Shizuoka oden originated in the Taisho era, but after World War II, it became increasingly popular when discarded beef tendons and pork offal were used as ingredients in oden.

Also, since seafood caught in Suruga Bay was available even back then, fish paste products such as black fish cakes made from minced fish were used as ingredients for oden.

Ingredients used 

Black fish cake, beef tendon, radish, konjac, egg, kelp, dashi powder

How to eat

Prepare the stock in a deep pot and put the oden ingredients with the skewers in. Add the prepared beef tendons along with the broth to the deep pot, add sugar, mirin, soy sauce, sake and salt, and simmer over low heat for 2-3 hours.

The finished oden is then sprinkled with green laver, dashi powder, and served with mustard.

Source: Ministry of Agriculture, Forestry and Fisheries (Our local cuisine）